Title: Lemon Jazz Pie
Categories: American, Tnt, Pies, Filling, Fruit
Yield: 12 Servings
Pastry:
8 oz Pastry flour
2 1/2 oz Cake shortening
1 oz Water
1 pn Salt
Chess Custard Filling:
2 Eggs; +1 yolk
3/4 c Sugar
1/2 c Milk
2 tb Butter; melted
1 ts Lemon zest; grated
1 tb Lemon juice
1 tb Flour
1 tb Cornmeal
2/3 ts Vanilla
First Topping:
12 oz Can blueberries; drained
6 oz Water
2 oz Sugar
Second Custard Meringue Topping:
3 md Egg yolks
1 oz Water; cold
1 oz Corn starch
2 oz Sugar
1 Lemon; grated zest of
1/4 oz Gelatin
2 oz Water; cold
3 oz Lemon juice
3 Egg whites
4 oz Sugar
Blueberry Sauce:
1 c Reserved blueberry juice
2 tb Corn starch
1/2 c Sugar
1 oz Berry flavored liqueur
Cut shortening into the flour until it looks like a coarse meal add
salt to the water and stir to dissolve. Add to the flour mixture
and mix until just combined. Cover and chill for a few hours.
Roll out the dough to about 1/8" or a little thicker and line a 10"
springform with it. Come about half way up the sides of the spring
form with the dough and trim it evenly. Bake at 450 F for
5 minutes and let cool.
Beat the eggs to blend and then add remaining ingredients and mix
well. Pour the mixture into the partially baked shell, cover the
springform with foil and bake at 350 F for 20 minutes. Remove the
foil and bake until a knife inserted in the center comes out clean.
Cool completely.
Drain and save the juice from a 12 oz can of blueberries and spread
the blueberries over the cooled chess filling.
Bring the water and sugar to a boil. Combine eggs, water, starch,
sugar, and zest and beat smooth. Slowly add the boiling sugar
water, beating all the while. Return to heat and bring to a boil,
stirring constantly. Remove from heat and set aside.
Soften the gelatin in the cold water and add to the hot custard.
Stir in the lemon juice and chill until thick but not set.
Beat whites to soft peaks. Gradually add the sugar and beat until a
rather glossy meringue if formed. Fold the meringue into the cooled
custard. Spread over the pie and chill until completely set.
Remove the side of the springform, cut into 12-16 slices, and serve
with blueberry sauce
Blueberry Sauce:
Combine blueberry juice and corn starch and blend well. Stir over a
medium heat until thickened. Stir in the sugar and heat to
dissolve. Off heat stir in the liqueur. Chill and serve over the
pie slices.
